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Marine, oyster experts weigh in on Vibrio bacteria, warm waters and safe, sustainable consumption_我的网站

A |     　　近期，碳酸锂主力期货合约价格持续大涨。    That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。　　拓斯达宣布切入光通信赛道　　8月24日晚间，拓斯达（300607）发布关于对外投资的公告。　　公司拟以自有资金或自筹资金1.47亿元，通过受让来勒光电原股东所持部分股权的方式，取得来勒光电合计49%的股权。

B | 本次交易完成后，标的公司将成为公司参股企业。在协议签署且收购方首次信息披露后的6个月内，出售方承诺在二级市场购买上市公司拓斯达A股股票，合计购买总金额不低于3000万元。　　拓斯达表示，本次交易后，标的公司将成为公司参股企业。

C | 投资来勒光电对公司的业务布局和产业协同具有促进作用，可以进一步完善公司在智能制造装备领域布局，助力公司切入高景气光通信赛道，符合公司发展战略要求。　　拓斯达聚焦于工业机器人、注塑装备、数控机床三大核心主业，以机器人业务为核心主线，依托全栈式技术能力，持续推进具身智能产品的场景落地。公司上半年实现营收12.88亿元，同比增长18.61%；归母净利润1.04亿元，同比增长262.99%；整体毛利率达31.12%。　　截至8月24日，拓斯达最新股价33.32元，总市值158.93亿元。公司已于2026年7月二次向港交所递交IPO申请，目前正在有序推进中。

D | 　　碳酸锂价格触底反弹
　　在7月22日，碳酸锂主力期货合约价格触及13.25万元/吨的阶段性低位后，近期，该期货合约价格持续大涨，8月以来，累计涨幅高达14.17%。　　有分析指出，本轮碳酸锂行情在于供给端收缩与需求端扩张。
　　供给端来看，7—8月，江西、四川、青海三大主产区头部企业集中停线检修，中矿资源、天华新能、九岭锂业旗下产线陆续公布8—9月停产检修安排，行业测算累计减产约1.4万吨，砍掉国内近10%的月度有效供给，7月产量环比下滑8.8%，为年内首次回落。盐湖端同样收紧，盐湖检修令产量回落，叠加津巴布韦锂精矿到港不及预期，矿石端偏紧格局短期难解。　　需求端来看，鑫椤锂电测算，8月国内电池样本企业排产203.76GWh，环比增长8.73%，超出此前预期；市场普遍预计9月正极材料排产环比再增8%到10%，“金九银十”备货窗口临近。储能与动力电池并驾齐驱，成为库存去化的主要引擎。　　展望后市，华西证券指出，8月下游排产稳步高增，部分锂盐厂检修导致短期供给收缩，对锂价构成支撑。江西宜春枧下窝锂矿仍未复产，宜春其余停产换证矿山亦处于换证较早阶段，津巴布韦锂精矿到港量逐步增加，但面临年底出口配额到期后二次冲击供给的可能性。本轮周期呈现碳酸锂价格中高位的长久期。锂价自5月初大跌至今，锂矿股受此影响股价大幅回落，回调后的锂矿板块已经极具性价比。　　中信建投判断，下半年需求旺季到来，碳酸锂供给缺口将逐步放大，四季度来到缺口峰值，年内价格高点或在三季度末至四季度初。　　锂矿股半年度业绩普遍大幅向好　　截至8月24日，万得锂矿指数24只成份股均已发布2026半年报相关报告。按半年报、快报、预告中值顺序选取，11股净利润规模超过10亿元。盐湖股份、西部矿业、赣锋锂业、藏格矿业、天齐锂业净利润逾30亿元，依次为61.5亿元、41.69亿元、41.25亿元、36.38亿元、35.5亿元。

E | 　　盐湖股份预计上半年归母净利润60亿元至63亿元，同比增长131.38%至142.95%。报告期内，受销量及价格同比上涨驱动，氯化钾板块盈利显著增长。

F | 同时，4万吨/年基础锂盐项目量产，带动碳酸锂产销量同比提升，且市场价格呈上涨趋势，助力公司整体业绩实现大幅增长。　　盐湖股份表示，公司现有锂盐年总产能约9.8万吨，产品销售结合市场需求中长期价格走势，进行动态的库存管理。销售端，公司实行“长协锁量+双周定价+点价销售”机制，搭配套期保值对冲短期价格波动。　　西部矿业上半年实现营收394.43亿元，同比增长25%；归母净利润41.69亿元，同比增长123%。公司持有青海东台吉乃尔锂资源股份有限公司27%股权，同时持有控股股东青海泰丰先行锂能科技（集团）6.29%股权。公司将利用青海省矿产资源储量丰富的优势，夯实公司主业，保证矿山有序开发，实现国有资产保值增值。　　从净利润变动看，融捷股份、雅化集团、永兴材料、盐湖股份、川能动力、西部矿业、藏格矿业7股净利润同比实现翻倍增长。融捷股份增幅居首，高达1076.14%；雅化集团随后，增幅783.83%。　　雅化集团预计上半年实现归母净利润11亿元至13亿元，同比增长710.17%至857.48%。报告期内，锂盐市场价格持续上行，公司锂盐产品销量和销售均价同步增长，主营业务收入显著提升。公司不断深化全链条生产运营管理，加强矿、产、销平衡，持续优化生产效率、严控生产成本，盈利水平同步改善。　　此外，赣锋锂业、天齐锂业、天华新能、中矿资源等8家企业上半年实现扭亏为盈。

G | 　　赣锋锂业24日晚间公告，赣锋国际与LAR已就共同开发PPGS锂盐湖项目签署一系列确定性关键协议，将项目整合至Millennial旗下。整合完成后，赣锋国际与LAR将分别持有Millennial 67%和33%股权，按比例共同持有项目权益。项目规划分三期建设，总设计产能为年产15万吨碳酸锂当量，预计2026年第三季度末完成整合，并于年底前获RIGI批准。（文章来源：数据宝）。

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